Introduction
There’s something undeniably comforting about a warm bowl of soup, especially when it’s packed with nourishing ingredients and bold flavors. This Red Lentil Soup is a must-try for anyone who loves hearty, nutrient-dense meals that are also easy to prepare. Whether you’re looking for a quick weeknight dinner or a cozy lunch option, this recipe is perfect for you.
Made with red lentils, aromatic vegetables, and a touch of spice from Aleppo pepper flakes, this soup is rich, creamy, and deeply satisfying. Plus, it’s easy to adapt to different dietary preferences—use vegetable broth for a vegetarian version or coconut cream for a dairy-free alternative.
Let’s dive into how you can make this simple yet delicious soup at home!
Why You’ll Love This Recipe
- Easy to Make: This one-pot recipe requires minimal prep and effort.
- Nutritious & Filling: Packed with protein, fiber, and vitamins.
- Customizable: Easily swap ingredients to suit your diet.
- Meal-Prep Friendly: Tastes even better the next day!
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups finely chopped carrots (about 2 large carrots)
- 2 cups finely chopped yellow onion (about 1 large onion)
- 1 cup finely chopped red bell pepper (about 1 medium pepper)
- 1 teaspoon salt, divided
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Aleppo pepper flakes
- 1 1/4 cups red lentils
- 1 quart chicken or vegetable broth
- 1/4 cup heavy cream or coconut cream
- Juice of one lemon
Optional Garnishes
- Additional cream
- Lemon slices
- Fresh cilantro
- Extra Aleppo pepper flakes
- Freshly ground black pepper
Kitchen Equipment Needed
- 6-quart Dutch oven or heavy-bottomed pot
- Knife and cutting board
- Measuring cups and spoons
- Immersion blender (or a countertop blender)
- Wooden spoon
Step-by-Step Instructions
1. Sauté the Vegetables
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
- Add the carrots, onion, and red bell pepper. Season with 1/2 teaspoon of salt and stir well.
- Cook, stirring frequently, for 10-12 minutes until the vegetables soften and start to brown.
2. Add Aromatics and Spices
- Stir in the minced garlic, tomato paste, and Aleppo pepper flakes.
- Cook for about 1 minute until fragrant.
3. Simmer the Lentils
- Add the red lentils, broth, and 1 cup of water.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are very soft and the carrots can be easily mashed against the side of the pot.
4. Blend and Finish
- Use an immersion blender to puree the soup until it reaches your desired consistency.
- Stir in the cream and lemon juice.
- Taste and adjust salt as needed.
5. Serve and Enjoy
- Ladle the soup into bowls and garnish as desired.
- Serve with crusty bread or a side salad for a complete meal.
Storage & Meal Prep Tips
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed to thin it out.
Recipe Variations & Substitutions
- Vegetarian/Vegan: Use vegetable broth and coconut cream instead of dairy.
- Spicier Version: Add an extra pinch of Aleppo pepper flakes or a dash of cayenne.
- Protein Boost: Stir in cooked shredded chicken or chickpeas.
- More Hearty Texture: Leave some lentils unblended for a chunkier soup.
Pairing Suggestions
- Crusty Bread: A warm baguette or sourdough is perfect for dipping.
- Side Salad: A light arugula or kale salad with a lemon vinaigrette.
- Drink Pairing: Try with a glass of dry white wine or a refreshing iced tea.
Frequently Asked Questions (FAQ)
Can I use green or brown lentils instead of red?
While red lentils cook quickly and create a creamy texture, you can use green or brown lentils, but the cooking time will increase. The texture will also be chunkier.
What can I use instead of Aleppo pepper flakes?
If you don’t have Aleppo pepper, try using red pepper flakes, smoked paprika, or a pinch of cayenne for heat.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables and aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this soup gluten-free?
Yes, as long as you use a gluten-free broth, this soup is naturally gluten-free.
Can I make this ahead of time?
Absolutely! The flavors develop even more over time, making it perfect for meal prep.
Final Thoughts & Call to Action
This Red Lentil Soup is a simple yet deeply satisfying dish that you’ll want to make again and again. Whether you’re cooking for a cozy night in or prepping for the week ahead, this recipe is a fantastic choice.
If you love this recipe, share it with your friends and family! Don’t forget to subscribe to our blog for more delicious and wholesome recipes. Happy cooking! 🍲
